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TRUITE DE MER GRILLÉE AU GINGEMBRE ET POIREAUX CROUSTILLANTS
For me, texture is one of the most important elements in making a dish really sing, and this recipe has it all: quinoa, crisp trout skin, slivers of ginger and crunchy fried leeks.

SERVES 4

Posted by Hardie Grant from London, United Kingdom • Published 31st January 2016 • See Hardie Grant's 83 projects » © 2024 Luke Nguyen / Hardie Grant Books · Reproduced with permission. · Luke Nguyen’s France: A Gastronomic Adventure. Published by Hardie Grant. Photography by Alan Benson and Suzanna Boyd

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Hardie Grant published his project Chargrilled Ocean Trout With Ginger & Crispy Leeks 31 Jan 09:00

Step 1
In a mixing bowl, combine the marinade ingredients, stirring well. Add the trout fillets, coating them well. Allow to marinate in the fridge for at least 20 minutes.
Step 2
Meanwhile, prepare the crispy leeks. Cut the leeks into 5 cm (2 inch) lengths, then halve them lengthways. Slice each half along its length into very thin strips. Rinse well in cold water, removing all the grit, using your fingers to separate the pieces.
Step 3
Drain on a clean tea towel (dish towel), then dry thoroughly. Pour the vegetable oil into a saucepan. Heat over medium heat to 170°C (325°F), or until a cube of bread dropped into the oil browns in 20 seconds. Add the leek strips and fry for 10–15 seconds, or until crisp and golden. Remove to paper towel and leave to dry and cool completely.
Step 4
Heat a chargrill pan to medium–high. Drain the trout, reserving the marinade in a small saucepan, then grill the trout pieces for 4 minutes on each side. Meanwhile, simmer the marinade for 2–3 minutes, or until thickened.
Step 5
Make a bed of quinoa on four serving plates, then arrange the trout on top. Spoon the reduced marinade over, garnish with the crispy leeks and chilli slices and serve.